Kesar Sabudana Kheer/ Saffron Tapioca Pudding

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We have been so obsessed with the usual kheer as a traditional dessert (like all the time :O) but then moving out of that i always wondered if there was any other alternative to sweet cravings ! And i found it πŸ™‚ Kesar Sabudana Kheer/ Saffron Tapioca Puding πŸ™‚

To be quite honest sabudana/sago/tapioca pearls is not a very familiar food for me. We never made this at home until one day our dear neighbor shared this awesome and delicious sabudana khichdi (tapioca porridge) while she was fasting and we were so so stunned at how can a dish be so tasty, simple and easy all at the same time !

Usually consumed during fasts in India, this dish can anytime serve as snacks or a dessert or even a meal at times you just want to eat something sweet and light πŸ˜‰ And as i said it can not take more than just 20 min to make yourself an awesome dish like this πŸ™‚ So lets try it !!

Estimated Time : Approx 20 min

Ingredients :-

(all ingredients are portions for a dish that serves 3 people, in case you have variations in the no. of people you can apply the ratios accordingly)

  • 1/2 cup of sabudana/ tapioca pearls ( i have used the small ones here)
  • 700-800 ml of milk
  • 1/2 cup of sugar ( depending on your taste you can add more)
  • 1 tbsp cardamom powder/ crushed cardamom
  • a pinch of saffron

The Process :-

  • Wash the sabudana/ tapioca pearls with drinking water. Sieve the excess water and keep asideIMG_0815
  • Heat the milk on a thick bottom vessel at high flame till the first boilIMG_0817
  • Once the first boil is done, add saffron, sugar and cardamom powder to it. I prefer to add these before so that the color of saffron and aroma of cardamom diffuse in the milk slowly adding to the taste and smellIMG_0819
  • Reduce the flame on medium-low and keep stirring and heating till the quantity is reduced to 1/4 of the original volume and the milk now becomes thick
  • Now add the washed sabudana/ tapioca to the milk slowly. IMG_0820
  • Stir the mixture uniformly and cook it for another 10 min or lessΒ ONLY just till the sabudana is transparent ( cause if you overdo it the sabudana will become thick and rubbery). Keep stirring continuously, DO NOT LEAVE THE PAN ALONE, or you will get nothing but a burnt dessert cause this tends to stick and burn faster than you could imagine ! (trust me)
  • Once done garnish it with almond flakes, raisins, cashew, fruits etc whatever you would like to have it with πŸ™‚
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